• 1 1/2 cups quinoa
• Grated zest (rind) from 1 large orange; *use the orange to make juice for the dressing
• 1 teaspoon coarse or kosher salt

Scallops

• 1 1/2 pounds (750 g) large scallops (16 to 20 size)
• 3 tablespoons olive oil
• 2 teaspoons coarse or kosher salt
• ½ teaspoon freshly ground pepper

Dressing

• ¼ cup extra-virgin olive oil
• ¼ cup fresh orange juice (*from the large orange)
• 2 tablespoons fresh lemon juice
• 1 teaspoon coarse or kosher salt
• ½ teaspoon freshly ground pepper

Chickpeas

• 1 can (19 ounces/540 g) chickpeas, drained, rinsed
• 1/3 cup chopped, fresh, flat-leaf parsley

Quinoa: In a medium saucepan, bring 2 cups water and the quinoa, grated orange zest, and salt to a boil over medium-high heat. Reduce heat so the mixture simmers slowly, covered, until all the liquid has been absorbed, 10 to 12 minutes. Fluff with a fork, cover pan, and let stand for 10 to 12 minutes.

Scallops: Place a grill pan over medium high-heat or preheat grill or broiler. Thread three scallops onto each of 12 skewers, arranging scallops about a half-inch apart. Drizzle the scallops with olive oil and sprinkle with salt and pepper. Grill or broil until cooked through, two to three minutes per side.

Dressing: In a small bowl, whisk together the olive oil, orange juice, lemon juice, salt and pepper until smooth.

To serve: Put the quinoa in a large serving bowl, add the dressing, the chickpeas and parsley, tossing until coated. Arrange grilled scallops on top and serve.